In a nutshell: Some of the best Italian cooking is centered on glorious seasonal vegetables, and this collection of 200 mostly vegetarian recipes shows how they are used in a wide range of dishes, including antipasti, soups, pasta dishes, main courses and desserts. Author Michele Scicolone gathered recipes from home cooks, chefs, vineyard owners and food enthusiasts during her extensive travels throughout Italy over the years.

What's hot: The book includes Italian vegetarian dishes many Americans are unfamiliar with, like a risotto made with pears and Gorgonzola; the photographs by Alan Richardson are breathtaking, and there's one for almost every recipe in the book.

What's not: The recipes don't have any nutritional analysis, which would have been nice since so many of the recipes are light and healthy.